1 c. warm milk
1/3 c. melted butter
2 eggs
1/2 c. sugar
1 t. salt
4 c. flour
1 T. yeast
Put warm milk, sugar and yeast into your mixer and mix for a minute until combined. Let the yeast grow until foamy and bubbly (about 5-10 minutes). Then add the eggs, butter, flour, and salt and combine until smooth and mixted together. Let dough sit in the bowl until it has doubled in size (about 1 1/2 hours). When it has doubled, put a small amount of flour on the counter and pour the dough onto the counter. Roll dough out until it measures 16 inches x 21 inches.
Filling:
1 c. brown sugar
1 1/2 T. cinnamon
1/3 c. melted butter
Melt butter and spread on dough rectangle. Mix brown sugar and cinnamon together and sprinkle all over buttered dough. Roll up and cut into 16 equal rolls.
Place rolls on greased cookie sheet 4 across and 4 down. Cover w/ greased plastic wrap. Let rise until doubled in size (about 1 hour). Bake at 400 for 10-12 minutes.
Frosting:
1/2 c. butter, softened
1 1/2 c. powdered sugar
1/4 c. cream cheese
1/2 t. vanilla
1/8 t. salt
Friday, December 24, 2010
Sunday, November 28, 2010
Monday, November 22, 2010
Pancakes
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Saturday, November 20, 2010
Best Ever Yams
2 Large cans yams (drained and slightly mashed)
2 eggs slightly beaten
1 cup sugar
1 tsp vanilla
1/2 cup butter
Mash yams in 9x13 casserole dish then mix in other ingredients in the dish.
Topping:
1/2 cup flour
1 cup brown sugar
1/2 cup butter
Mix flour and sugar together then cut in softened butter
Spread over yam mixture and top with 1 cup chopped pecans (optional)
Bake at 350 for 45 minutes
2 eggs slightly beaten
1 cup sugar
1 tsp vanilla
1/2 cup butter
Mash yams in 9x13 casserole dish then mix in other ingredients in the dish.
Topping:
1/2 cup flour
1 cup brown sugar
1/2 cup butter
Mix flour and sugar together then cut in softened butter
Spread over yam mixture and top with 1 cup chopped pecans (optional)
Bake at 350 for 45 minutes
Sunday, November 14, 2010
Amish Friendship Bread
Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
Required Main Ingredient
1 cup live yeast starter (see above)
day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to two friends (make sure you save a cup for yourself). To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)
Add dry ingredients to wet ingredients.
Combine 1 cup sugar with 2 tbsp cinnamon. Spread 1/4 cup of the mixture in the bottom of each bread pan before pouring mix in. Then spread 1/4 cup of the mixture on top each mix before baking.
Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
Required Main Ingredient
1 cup live yeast starter (see above)
day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to two friends (make sure you save a cup for yourself). To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)
Add dry ingredients to wet ingredients.
Combine 1 cup sugar with 2 tbsp cinnamon. Spread 1/4 cup of the mixture in the bottom of each bread pan before pouring mix in. Then spread 1/4 cup of the mixture on top each mix before baking.
Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
Amish Friendship Bread Starter
Ingredients
1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk
Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Footnotes
Editor's Note
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk
Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Footnotes
Editor's Note
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Saturday, November 13, 2010
Chocolate Zucchini Bread
4 cups coarsely grated zucchini
2 1/2 cups sugar
3 eggs beaten
1 tbsp cinnamon
1 1/2 tsp baking soda
3 cups flour
1 1/4 cups oil
4 tsp vanilla
1 1/2 tsp salt
1 1/2 tsp baking powder
3 tbsp cocoa
chopped nuts (optional)
Preheat oven to 325 degrees. Generously grease bottoms of 2-9x5x3 loaf pans or one 9x13 cake pan. Blend all ingredients on low speed one minute, scraping bowl constantly. Beat on medium one minute. Pour into pans and bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes and remove from loaf pans. Cool completely. Wrap in plastic wrap and foil to keep fresh for a longer time. Bake about 40 minutes for cake pan size.
Hint: Drain most of the water off your zucchini before adding it. Too much water takes it longer to bake which can burn it. Also, when using the cake pan don't fill it more than 2/3 full. I filled it too high once and it expanded creating a HUGE mess in my oven. It also takes longer to bake which can dry it out.
2 1/2 cups sugar
3 eggs beaten
1 tbsp cinnamon
1 1/2 tsp baking soda
3 cups flour
1 1/4 cups oil
4 tsp vanilla
1 1/2 tsp salt
1 1/2 tsp baking powder
3 tbsp cocoa
chopped nuts (optional)
Preheat oven to 325 degrees. Generously grease bottoms of 2-9x5x3 loaf pans or one 9x13 cake pan. Blend all ingredients on low speed one minute, scraping bowl constantly. Beat on medium one minute. Pour into pans and bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes and remove from loaf pans. Cool completely. Wrap in plastic wrap and foil to keep fresh for a longer time. Bake about 40 minutes for cake pan size.
Hint: Drain most of the water off your zucchini before adding it. Too much water takes it longer to bake which can burn it. Also, when using the cake pan don't fill it more than 2/3 full. I filled it too high once and it expanded creating a HUGE mess in my oven. It also takes longer to bake which can dry it out.
Chicken Enchilada Chili
16 oz. white beans (or 4 cans precooked white beans)
6 cups water
3-4 chicken breasts
29 oz. can green enchilada sauce
26 oz. can cream of chicken soup
6 oz. can diced green chilis
1 1/2 lbs. grated jack cheese
Soak and rinse beans then add everything but soup and cheese. Once beans are soft add soup and cheese. Remove chicken, shred it and then put it back in. Add soup and cheese. Serve with tortilla chips and shredded cheese.
Hint: Dry beans are not my friend so I use canned beans. I drain and rinse them. I cook the chicken in the 6 cups of water. Once it is cooked I remove it, shred it, and then put it back in. I add the rest of the ingredients and cook until hot. I think it tastes the same and takes significantly less time. However, this meal is meant to help use your food storage so it is a dry bean recipe.
6 cups water
3-4 chicken breasts
29 oz. can green enchilada sauce
26 oz. can cream of chicken soup
6 oz. can diced green chilis
1 1/2 lbs. grated jack cheese
Soak and rinse beans then add everything but soup and cheese. Once beans are soft add soup and cheese. Remove chicken, shred it and then put it back in. Add soup and cheese. Serve with tortilla chips and shredded cheese.
Hint: Dry beans are not my friend so I use canned beans. I drain and rinse them. I cook the chicken in the 6 cups of water. Once it is cooked I remove it, shred it, and then put it back in. I add the rest of the ingredients and cook until hot. I think it tastes the same and takes significantly less time. However, this meal is meant to help use your food storage so it is a dry bean recipe.
Baked Spaghetti
1 lb ground beef (cooked and drained)
1 small onion
1 green pepper
1 tbsp butter
2 cans stewed tomatos
1 small can sliced olives (drained)
1 small can mushrooms (drained)
1 can cream of mushroom soup
1/4 cup water
12 oz. cooked spaghetti
grated cheese and parmesan
Saute onion and green pepper in butter. Add to hamburger then add tomatos, olives, and mushrooms to meat. Grease sides of 19" pan. Add half spaghetti then top with half the meat sauce and cheese. Add remainder of spaghetti then top with remainder of meat sauce and cheese. Add 1/4 water to cream of mushroom soup and spread on top of the casserole. Sprinkle with parmesan cheese. Bake at 350 for 35 minutes.
1 small onion
1 green pepper
1 tbsp butter
2 cans stewed tomatos
1 small can sliced olives (drained)
1 small can mushrooms (drained)
1 can cream of mushroom soup
1/4 cup water
12 oz. cooked spaghetti
grated cheese and parmesan
Saute onion and green pepper in butter. Add to hamburger then add tomatos, olives, and mushrooms to meat. Grease sides of 19" pan. Add half spaghetti then top with half the meat sauce and cheese. Add remainder of spaghetti then top with remainder of meat sauce and cheese. Add 1/4 water to cream of mushroom soup and spread on top of the casserole. Sprinkle with parmesan cheese. Bake at 350 for 35 minutes.
Honey Butter
1 Cup honey
1 cube REAL butter
1 tsp. vanilla
1 egg yolk
Heat in saucepan on lowest setting until thoroughly mixed. (Can take up to 30 minutes). Store in airtight container in fridge.
Hint: For future use you can warm it in the microwave for about 40 seconds.
1 cube REAL butter
1 tsp. vanilla
1 egg yolk
Heat in saucepan on lowest setting until thoroughly mixed. (Can take up to 30 minutes). Store in airtight container in fridge.
Hint: For future use you can warm it in the microwave for about 40 seconds.
Cornbread Cake
1 Cup sugar
1 Cup margarine
1 1/2 Cups flour
1 Cup cornmeal
2 tsp baking powder
2 tsp salt
2 beaten eggs
1 1/2 Cups milk
Combine and bake in 9x13 cake pan at 350 for 30 minutes.
1 Cup margarine
1 1/2 Cups flour
1 Cup cornmeal
2 tsp baking powder
2 tsp salt
2 beaten eggs
1 1/2 Cups milk
Combine and bake in 9x13 cake pan at 350 for 30 minutes.
Sunday, November 7, 2010
Almond Glaze (for the Gingerbread Cookies)
1 cup powdered sugar
2 tbsp hot water
1 tsp almond extract
Whisk all ingredients together until smooth:
Brush onto the cooled cookies with a pastry brush or just drizzle back and forth with a spoon:
Let the glaze dry before stacking. Enjoy!
2 tbsp hot water
1 tsp almond extract
Whisk all ingredients together until smooth:
Brush onto the cooled cookies with a pastry brush or just drizzle back and forth with a spoon:
Let the glaze dry before stacking. Enjoy!
Gingerbread Cookies (from Ruth Adamson)
3 cups gingerbread mix
1/4 cup flour
1/3 cup molasses
1 egg, slightly beaten
Preheat oven to 350 degrees. Make a well in mix, add other ingredients:
Using a fork, preferably the one you used to beat the egg, mix everything together as much as you can:
time to use your hands again. Knead the dough together until it forms a nice smooth & soft dough:
Now it's time to roll it out on a lightly floured surface. Roll dough out to a 1/4 inch thickness and cut into desired shapes:
Bake for 8 minutes on parchment covered cookie sheets. This was the perfect amount of time to achieve a beautiful and soft cookie. If you want a crunch, cook for a minute or two more. Really, these cookies are good either way. Remove to a wire rack to cool.
1/4 cup flour
1/3 cup molasses
1 egg, slightly beaten
Preheat oven to 350 degrees. Make a well in mix, add other ingredients:
Using a fork, preferably the one you used to beat the egg, mix everything together as much as you can:
time to use your hands again. Knead the dough together until it forms a nice smooth & soft dough:
Now it's time to roll it out on a lightly floured surface. Roll dough out to a 1/4 inch thickness and cut into desired shapes:
Bake for 8 minutes on parchment covered cookie sheets. This was the perfect amount of time to achieve a beautiful and soft cookie. If you want a crunch, cook for a minute or two more. Really, these cookies are good either way. Remove to a wire rack to cool.
Gingerbread Mix:
2 cups sugar
8 cups all-purpose flour
1/4 cup baking powder
1 tsp baking soda
1 tbsp salt (if you use kosher, make it slightly heaping)
1 heaping tsp ground cloves
1 heaping tbsp ground ginger
1 1/2 tbsp ground cinnamon
2 cups shortening
In a very large bowl, whisk together the first eight ingredients:
Once combined add shortening:
Using your hands (or you could use a pastry blender, I guess. But where's the fun in that?) work the shortening in. It should look a bit like cornmeal:
This makes about 13 cups of mix. Store in an airtight container (or several, if you don't have anything large enough to hold it all). It will stay good for about 3 months, perfect for the holidays.
8 cups all-purpose flour
1/4 cup baking powder
1 tsp baking soda
1 tbsp salt (if you use kosher, make it slightly heaping)
1 heaping tsp ground cloves
1 heaping tbsp ground ginger
1 1/2 tbsp ground cinnamon
2 cups shortening
In a very large bowl, whisk together the first eight ingredients:
Once combined add shortening:
Using your hands (or you could use a pastry blender, I guess. But where's the fun in that?) work the shortening in. It should look a bit like cornmeal:
This makes about 13 cups of mix. Store in an airtight container (or several, if you don't have anything large enough to hold it all). It will stay good for about 3 months, perfect for the holidays.
Tuesday, November 2, 2010
Mom's Pie Crust
3 Cups flour
1 1/4 Cups Shortening
1 Teaspoon salt
1 egg
5 Tablespoons water
1 Tablespoon Vinegar
*sugar to taste for sweet pies only
Cut together first three ingredients in mixer until crumbly. Add egg, water, and vinegar. Refrigerate for 30 minutes. Cut ball into two equal pieces. Roll each ball out on a sheet of wax paper with a rolling pin. Roll until large enough to fit into a pie tin. Pick up wax paper and dough and place it dough side down onto the pie tin. Slowly remove wax paper. Gently push dough into pie tin and trim around the edge with a knife. Shape the crust around the edges of the pie and bake at 375 until golden brown.
1 1/4 Cups Shortening
1 Teaspoon salt
1 egg
5 Tablespoons water
1 Tablespoon Vinegar
*sugar to taste for sweet pies only
Cut together first three ingredients in mixer until crumbly. Add egg, water, and vinegar. Refrigerate for 30 minutes. Cut ball into two equal pieces. Roll each ball out on a sheet of wax paper with a rolling pin. Roll until large enough to fit into a pie tin. Pick up wax paper and dough and place it dough side down onto the pie tin. Slowly remove wax paper. Gently push dough into pie tin and trim around the edge with a knife. Shape the crust around the edges of the pie and bake at 375 until golden brown.
What's for Dinner? (Ideas)
Roast w/mashed potatoes, green beans, rolls
Beef pot pie
Chicken bog
Spaghetti, corn, garlic bread
Fish & Chips w/fried potatoes and onions
Homemade Pizza
Deluxe Chicken w/green beans and rolls
Pineapple ham, augrauten potatoes, green beans, rolls
Tacos, corn, cinnamon rolls
Chicken roll-ups, green beans
Zuccini Soup, rolls
Chicken Enchilada Chili
Chicken and Rice
Turkey, mashed potatoes, stuffing, green beans
Tator Tot Casserole
Chicken Fettucini Alfredo
Chili
Chicken Enchiladas
Hamburgers, French Fries (or sliders)
Macaroni & Cheese with Sausage
Beef Stew w/biscuits
Beef Enchilada Casserole
Chicken Parmesana w/green beans
Shepherd's Pie
Chicken noodle soup w/rolls
Black Bean Chicken w/rice (Crockpot)
Meatloaf
Hamburger Stew
Sweet pulled pork
Bacon/Ham potatoe soup
Taco Soup
Beef pot pie
Chicken bog
Spaghetti, corn, garlic bread
Fish & Chips w/fried potatoes and onions
Homemade Pizza
Deluxe Chicken w/green beans and rolls
Pineapple ham, augrauten potatoes, green beans, rolls
Tacos, corn, cinnamon rolls
Chicken roll-ups, green beans
Zuccini Soup, rolls
Chicken Enchilada Chili
Chicken and Rice
Turkey, mashed potatoes, stuffing, green beans
Tator Tot Casserole
Chicken Fettucini Alfredo
Chili
Chicken Enchiladas
Hamburgers, French Fries (or sliders)
Macaroni & Cheese with Sausage
Beef Stew w/biscuits
Beef Enchilada Casserole
Chicken Parmesana w/green beans
Shepherd's Pie
Chicken noodle soup w/rolls
Black Bean Chicken w/rice (Crockpot)
Meatloaf
Hamburger Stew
Sweet pulled pork
Bacon/Ham potatoe soup
Taco Soup
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